Difference between revisions of "Ice cream"
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Combine the cheese, sugar and vanilla and beat for a creamy consistency. Slowly include the cream while continuously mixing. Once mixed put in a container, cover it and place in the freezer for ~2 hours, until it is partially frozen into a soft mushy form. Break up this mixture and blend until smooth. Do not melt!!! Then cover and freeze again until firm. | Combine the cheese, sugar and vanilla and beat for a creamy consistency. Slowly include the cream while continuously mixing. Once mixed put in a container, cover it and place in the freezer for ~2 hours, until it is partially frozen into a soft mushy form. Break up this mixture and blend until smooth. Do not melt!!! Then cover and freeze again until firm. | ||
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[[Category:Milk and cream]] | [[Category:Milk and cream]] | ||
Latest revision as of 17:01, 16 July 2012
Description
Ice cream [1] [2] is a rich-tasting frozen dessert, with many flavorings.
File:Jb progress icecream 2 m.jpg
Jefferson brought this vanilla ice-cream recipe back from France
Ingredients
- 1 8 oz. package of cream cheese, softened
- 2/3 cup sugar
- 2 tsp vanilla (or coffee, maple extract)
- 1 cup heavy cream
- 1 cup light cream
Procedures
Combine the cheese, sugar and vanilla and beat for a creamy consistency. Slowly include the cream while continuously mixing. Once mixed put in a container, cover it and place in the freezer for ~2 hours, until it is partially frozen into a soft mushy form. Break up this mixture and blend until smooth. Do not melt!!! Then cover and freeze again until firm.
[Note: to add a fruit puree flavour, example banana; mash up 2 bananas to the chees and sugar, vanilla may (optional) be replaced with rum, 1 tbsp.]
References
- ↑ Taste of Home. Taste of Home. 1997. pp. 37. http://www.tasteofhome.com/recipes/Homemade-Ice-Cream.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 252. ISBN 2762558972.
